Fresh Broccoli Salad Meal Prep Recipe
Introduction
This fresh broccoli salad is a crunchy, flavorful dish perfect for meal prep. With crisp broccoli, red onions, jalapeños, and a creamy dressing, it keeps well and tastes even better after a day or two in the fridge. It’s an easy way to enjoy healthy, protein-rich lunches throughout the week.
Ingredients
- 4 slices thick bacon (I use Oscar Mayer Extra Thick Cut)
- 1/3 cup chopped red onion
- 1 lb broccoli (cut into small, bite-sized florets)
- 2 jalapeños (seeded and chopped)
- 3/4 cup shredded cheddar cheese
- 1/4 cup mayonnaise (I prefer Hellmann’s Real Mayonnaise)
- 1/4 cup plain Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- ground black pepper (freshly ground for best flavor)
Instructions
- Step 1: Cook the bacon in a skillet until crisp and golden brown. Remove from the skillet and drain on paper towels. Once cooled, chop the bacon into small bits.
- Step 2: In a large bowl, combine the broccoli florets, chopped red onion, shredded cheddar cheese, chopped jalapeños, and bacon bits. Toss well to mix.
- Step 3: In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, salt, and freshly ground black pepper. Taste and adjust seasoning if needed.
- Step 4: Pour about two-thirds of the dressing over the salad and toss thoroughly to coat evenly. Add more dressing gradually if the salad needs more moisture.
- Step 5: Divide the salad into meal prep containers, seal, and refrigerate until ready to eat.
Tips & Variations
- Use turkey bacon or skip bacon entirely, adding extra roasted sunflower seeds or chopped almonds for crunch.
- Swap red onion for sweet white onion, green onions, or shallots based on your taste.
- Adjust heat by omitting jalapeños or substituting with mild green chilies or serrano peppers for more spice.
- For a dairy-free dressing, replace mayo and Greek yogurt with plant-based mayo or mashed avocado.
- Try different cheeses like Colby, Monterey Jack, or feta for a twist.
- Make sure to cut broccoli into bite-sized pieces and dry thoroughly to prevent watery dressing.
- Keep bacon separate until serving to maintain crispness during storage.
Storage
Store the salad in an airtight container in the refrigerator for up to 5 days. The flavors improve after sitting for a day or two. If packing for lunch, layer dressing at the bottom with broccoli on top to prevent sogginess. Let the salad come to room temperature for about 15 minutes before eating to enhance flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli for this salad?
Frozen broccoli can be used in a pinch, but it won’t be as crisp as fresh broccoli, which gives the salad its signature crunch.
How do I keep the bacon crispy in meal prep containers?
To keep bacon crispy, cook it until very crisp and store it separately from the salad. Add the bacon just before eating.
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Fresh Broccoli Salad Meal Prep Recipe
- Total Time: 25-35 minutes
- Yield: 4 servings 1x
Description
This Fresh Broccoli Salad Meal Prep recipe is a crunchy, vibrant, and protein-rich salad perfect for easy weekday lunches. Featuring bite-sized broccoli florets, crisp bacon, sharp cheddar, and a creamy tangy dressing made from Greek yogurt and mayonnaise, this salad stays fresh and flavorful for up to five days. It’s simple to prepare in under 35 minutes, customizable to your taste, and ideal for meal prepping to enjoy fresh, healthy meals all week long.
Ingredients
Bacon
- 4 slices thick bacon (Oscar Mayer Extra Thick Cut recommended)
Salad
- 1/3 cup chopped red onion
- 1 lb broccoli, cut into small, bite-sized florets
- 2 jalapeños, seeded and chopped
- 3/4 cup shredded cheddar cheese
Dressing
- 1/4 cup mayonnaise (Hellmann’s Real Mayonnaise preferred)
- 1/4 cup plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Prepare the Bacon: Cook the bacon slices in a skillet over medium heat until crisp and golden brown. Remove from skillet and drain excess fat on paper towels. Let cool slightly, then chop into small bits for the salad.
- Combine Salad Ingredients: In a large bowl, add the bite-sized broccoli florets, chopped red onion, shredded cheddar cheese, chopped jalapeños, and the crispy bacon bits. Toss gently until evenly combined.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, salt, and freshly ground black pepper. Adjust seasoning to taste.
- Dress the Salad: Pour about two-thirds of the dressing over the salad mixture and toss thoroughly to coat all ingredients. If the salad feels dry, add more dressing gradually until reaching desired consistency.
- Portion and Store: Divide the dressed broccoli salad into individual airtight meal prep containers. Seal and refrigerate for up to five days. For best flavor, let salad come to room temperature about 15 minutes before serving.
Notes
- Cut broccoli into small, bite-sized pieces (no larger than an inch) for easy eating and even dressing coverage.
- Dry broccoli thoroughly after washing to prevent watery dressing.
- Cook bacon until extra crispy and chop just before adding to maintain texture; consider storing bacon separately when meal prepping.
- Adjust the heat of the salad by varying jalapeño quantity or substituting with milder or hotter peppers.
- Swap ingredients freely: turkey bacon or nuts instead of bacon, other onions or cheeses to suit preferences, or plant-based alternatives for a dairy-free option.
- Layer dressing at bottom of containers and broccoli on top when packing lunches to prevent sogginess. Shake or stir before eating.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: broccoli salad, meal prep, healthy lunch, creamy salad, easy recipe, broccoli, bacon salad, make ahead salad
